Rompope: Mexican Eggnog {she made, ella hace}

If I had to name one drink that I felt was synonymous with Christmastime, it would be eggnog.  Not so much the stuff from the carton (though I will break down and buy some in a pinch), but the thick, creamy, homemade variety of eggnog.  Uncooked eggs and all.

When I was young, my mom made this insanely boozed-up version with an entire spectrum of liquors in one batch.  I was only allowed one sip.  Boo.  Fortunately, once the adults had already poured a couple of refills, us kids could innocently meander into the kitchen and raid the "punch" bowl.

Soon after I married my Mexican, I was introduced to "his" eggnog.  Or rompope.  It's very, very similar.  Yet different.  Rompope doesn't use the whites of the eggs, just the yolks.  I think it's a little bit like drinking custard.  And come on, what's better than an excuse to DRINK custard?  Like eggnog, you can purchased ready-made rompope.  It's usually in a tall bottle.  And it's very yellow.  I've never looked, but it's so yellow that it makes me wonder if there isn't some food coloring in there.

Anyway, if you can make custard, you can make rompope.  And if you're anything like me, you'll find yourself with the odd craving for some in the middle of summer.  So what if people think you're weird.  Just see one of my variations below.  Turn that rompope into popsicles.  Or ice cream.  People don't judge popsicles and ice cream under the heat of the summer sun.  Also, the craving for doughnuts and rompope may hit you with a double-whammy.  All-at-once like.  Don't fret.  I have a solution.  Make a super-thick custard version of rompope... and then stuff it in a doughnut.  Oh yeah.  I said it.

But if you're just craving good ol' fashioned homemade eggnog, why not head on over to mi amiga Leslie's place, La Cocina de Leslie and take a gander at hers.  We've got you covered with both versions of this classic holiday beverage for she made, ella hace this month!

Rompope

by Heather Schmitt-González

Prep Time: 15 minutes

Cook Time: 40 minutes

Keywords: beverage dairy eggs Christmas Mexican winter

Ingredients (~5 cups)

• 1 quart whole milk
• 1 cup sugar
• pinch baking soda
• 1 stick canela (Mexican cinnamon)
• 8 large egg yolks
• ½ cup dark rum, spiced rum, or brandy
• 1 tsp. pure vanilla extract

Instructions

Combine milk, sugar, baking soda, and canela in a large,heavy pot over medium-high heat and bring to a boil. Reduce heat to a soft bubble for 30 minutes, and allow mixture to reduce to about 3 cups.

Whisk yolks together lightly in a glass bowl. Slowly pour in about 1 cup of the hot milk mixture, while whisking constantly. Whisk entire mixture back into the pot. Cook over low heat, stirring often, until mixture has thickened, and resembles the consistency of half-and-half, ~5 minutes.

Remove from heat and pour into a bowl that has been placed in an ice bath. Discard the stick of canela and whisk in the rum (or brandy) and vanilla. Chill completely.  If the finished rompope seems too thick, simply thin it out with a bit of milk.  

variations:

To make Paletas de Rompope (Mexican Eggnog Popsicles), simply pour the chilled rompope into popsicle molds and add sticks. Freeze solid.

To make a nice, thick custard, replace the whole milk in the recipe with half-and-half. Proceed as directed. Instead of looking for the consistency of half-and-half once the yolks have been whisked in, you're looking for the consistency of custard or pudding.

To make Rompope Ice Cream, make the custard variation and add the chilled custard to the barrel of an ice cream maker. Process according to manufacturer's instructions.

adapted from My Sweet Mexico by Fany Gerson

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What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food?  Well, naturally they decide to get "together" the only way they can and cook up the same dishes.  Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way. 

Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food.  We want to see how similar (or how different) they turn out.  Other times we will pick an ingredient and use it however we choose...or maybe just talk about it.  Good food knows no borders and we hope to share the food we love with you.  It's not a competition, it's a showcase.  We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it. 

Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.

Can't get enough eggnog?
The History of Eggnog - The Boys Club
Eggnog Rice Pudding - The Boys Club
Puerto Rican Coquito - shop.cook.make
Christmas Cream Cookies w/ Rompope Frosting - Sweet Life
Gelatina de Rompope - cocina & comparte
Eggnog Cupcakes w/ Spiced Rum - Bakers Royale
Eggnog Pound Cake - Baker Street